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  • Doing the Cocktail Twist

    Do the different ways of using citrus peel to garnish cocktails produce different tastes?

    View this how to
  • The Truth About Truffle Oil

    Gourmet shops sometimes carry ­several different types of truffle oil, some of which are labeled “natural.” Should one seek out natural truffle oil?

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  • Measuring Flour

    Our recipes list 1 cup of flour as weighing 5 ounces, but different sources may list a cup of flour as weighing slightly more or less. What causes this discrepancy?

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  • Storing Meringues

    Is there a way to store meringues in a humid environment without ruining their crisp texture?

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  • Rescuing Oversoftened Butter

    When softening butter in the microwave it's possible to accidentally oversoften part of the stick. Is there a way to bring melted butter back to solid form?

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  • Freezing Cream Cheese

    Does cream cheese freeze well?

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  • Duck Eggs versus Chicken Eggs

    Do duck eggs differ in flavor or texture from chicken eggs?

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  • How to Make Ghee

    Ghee, typically used in Indian cooking, may also be used as a slightly richer, more buttery substitute in any recipe that calls for clarified butter.

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  • For Creamy Custards, Go Stir Crazy

    A little bit of whisking is all you need to prevent grainy pudding.

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  • Blooming in Oil for Flavor

    Blooming spices or herbs in fat before the liquid goes into the pot can extract far more flavor than by simply simmering these ingredients in water.

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  • Sweet Solution to Brown Fruit

    We discovered a sweet way to keep cut apples and other fruits from browning.

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  • Taking the Bite out of Garlic

    Want to mellow raw garlic's harsh bite? Just a few minutes in the microwave will do the trick.

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  • Turning Bread into Boules

    A colander, with a little help, can serve as an improvised banneton for proofing bread dough.

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  • Making Stock: Pot Versus Pressure Cooker

    Cooking stock in a pressure cooker is faster than cooking it in a regular pot, but we wondered if this method would change the flavor, too.

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  • When to Salt Burgers

    When you add salt to your burger, you're doing more than just seasoning the meat, and timing is everything.

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  • Creamy Emulsifications with an Immersion Blender

    Creamy emulsifications are just a spin away when you trade the whisk for an immersion blender.

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  • Beyond Rice: A Guide to Other Grains

    These days, supermarkets offer an entire universe of grains—and with the right method they’re as easy to cook, and as versatile, as rice.

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2013

January/February

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